CHAPTER 1
INTRODUCTION
The development of highly nutritious food products is one of the major issues Food Technologies are dealing with nowadays. The rapid advancement of our world today gave us the opportunity to develop some new products and new insights in the development of our country. In spite of this, we must develop some bridges and break the barriers between the urban and rural areas most especially in the agricultural sector. These food products should be affordable yet with high nutritional value. And the cost of the production should not be very expensive. In connection with this, the researchers will develop a new product from Saba peel and Banana blossom. The researchers will utilize the Saba peel and Banana blossom as the main ingredients in making the patty with the addition of TVP as an additional protein source. Banana peels may be used to formulate preparations with pharmacologic/medicinal, nutritive and energy values. Recycling of fruit peel wastes will not only help lessen solid waste problems but will also help discover important substances that may prove to have vital use. Peel wastes of Saba can then be put to good use before its final disposal. Banana blossom is also considered an edible part of the banana. It is an excellent source of crude fibre in human diet and serves as an antioxidant when ingested. Also, Banana blossom can reduce the body sugar levels of diabetic patients and increase the haemoglobin content of the blood. With the use of Saba peel and Banana blossom as an alternative source of nutrients from meat or meat itself in making shanghai rolls would be a good deal. The researchers named the new product “Boregi”.

1. Significance of the Study It is already possible to produce burger patties from the Saba peel or either Banana blossom alone, but the development of the shanghai rolls made from Saba peel and Banana Blossoms together is still unformulated. This study is important for the innovation of new alternative sources of meat on shanghai rolls that were found to be high in calorie which can result to some disease. Wastes from the vendors of banana products can be a useful one as it can be recycled and formulated to form a nutritious shanghai roll product. This is a great source of income for its uniqueness and very affordable price. The supply of the finish product is just enough for the increasing population and can help for the waste management of our society which is good to our environment.
2. General Objective To produce shanghai rolls from Saba peel and Banana blossom. Specific Objectives: • To conduct sensory evaluation of the shanghai rolls. • To produce an alternative and affordable shanghai rolls. • To conduct nutrient analysis of the product

3. Hypothesis There is a significant difference on the taste, odour, texture, colour, aftertaste and general acceptability of the samples.

4. Scope and Limitations

This study focused on the acceptability of the Saba peel and Banana blossom into shanghai rolls where, we merely utilized the Saba peel and banana blossom as an alternative meat in the shanghai rolls. Sensory evaluation, cost analysis and nutritional content determination were done on the samples

The storage and packaging of the final product was not considered on the study for the time and financial constraints were also prioritized. Thus, only five of formulation was done in this study including the control sample.

The samples were been subjected for evaluation through their sensory attributes by fifteen (15) panellists; 15 Food Technology students, only coming from the College of Nutrition and Food Science.

5. Definition of Terms

1. Analysis of Variance (ANOVA) - refers to the method for the separation of the different components of total effects into so called variation 2. Blanching – partial cooking, consists of dipping in boiling water for 2-3 minutes 3. Difference Test - demonstrates the difference in the test. 4. Fibre – indigestible part of food. 5. Food Processing – any treatment (chemical, physical, microbial) applied to food from its point of origin to point of consumptions; includes all preliminary preparation, preservation method, packaging and storage. 6. Function Properties - any property of food ingredient except its nutritional value that affects utilization. 7. Hedonic Rating Scale – refers to the product acceptability or preference. It consists of numerical rating of consumer reaction to a given product 8. Moisture – the liquid causing slight wellness or dampness on the food 9. Moisture Content – the amount of water present in food 10. Objective Test – any method used as tool for evaluation quality of food 11. Protein – are polymer chains providing amino acids; essentials and non-essentials amino acids, used as precursors to nucleic acids and vitamins. 12. Pre-cooking – partial cooking or entirely before the final cooking of the food product.

CHAPTER 2
REVIEW ON RELATED LITERATURES

1. Characteristics, Components and Preparation of Shanghai Rolls
Definition
This group comprises meat mixes composed of finely comminute, minced or sliced muscle meat, with varying quantities of animal fat adhering to the muscle meat or added separately. Flavouring is done by adding common salt and spices; curing is not practiced. In many products other non-meat ingredients are added in smaller quantities for improvement of flavour and binding, in low-cost versions larger quantities are added to extend the existing volume. The characteristic of this group is that all meat and non-meat ingredients are added fresh (raw), either refrigerated or non-refrigerated. The heat treatment (frying, cooking) is only applied immediately prior to consumption to make the products palatable (Fig. 139). In many instances, the consumer cooks the products prior to serving and products are consumed hot. Most of the fresh meat mixes are filled in casings, which defines such products as sausages. If other portioning is customary, the products are known as burgers, patties, kebab, etc. Spring rolls/ Lumpiang Shanghai is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn (from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.

They are commonly eaten in certain Asian countries, most notably China, Vietnam, Malaysia, Singapore, Indonesia and Philippines.

Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried ordeep fried.

Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng in Mandarinin Taiwanese, see popiah). Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar . The wrappings can be a flour based mix or batter.

NUTRITION FACTS

|Serving Size |2.5 pieces|
| |
|Amount Per Serving |
| | |
|Calories |335 | |
| | |
|% Daily Value* | |
| | |
|Total Fat |19.1 |29 | |
| |g |% | |
| | |
|Total Carbohydrate |21 g |7 %| |
| | |
|Protein |19.0 |38 | |
| |g |% | |
| | |
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower | |
|depending on your calorie needs. | |

2.2 Properties of Banana Blossom

Nutritional Value

Banana blossom is an excellent source of crude fiber in the human diet. Blossom of the banana plant (Musa acuminata Colla) is often consumed as a vegetable in many Asian countries such as Sri Lanka, Malaysia, Indonesia and the Philippines. In Sri Lanka more than 32 million the banana bunches are produced annually. Banana blossom is a popular dish in Sri Lankan cuisines. It is consumed as a curry as well as a boiled or deep fried salad with rice and wheat bread. Despite the absence of data on dietary fiber content and composition of the banana blossom, it is generally valued as a fiber-rich source. Dietary fiber has demonstrated its benefits in health and disease prevention in medical nutrition therapy. Consumption of dietary fiber is known to lower blood cholesterol levels, normalize blood glucose and insulin levels,4,5 promote normal laxation, avoid constipation, prevent diverticulosis and diverticulitis, lower the risk of colon cancer and breast cancer, and prevent obesity etc. According to American Dietetic Association, except in certain therapeutic situations, dietary fiber should be obtained through consumption of food. The recommended intake of dietary fiber is 20-35 g/day for a healthy adult, which is not frequently met due to low intake of good sources of dietary fiber such as fruits, vegetables, whole and high fiber grain products, and legumes. Although the banana blossom is highly valued for its fiber content, consumption may be constricted due to cumbersome preparation procedures. Developing a preserved product from the banana blossom would eliminate such difficulties and offer benefits to the consumers such as prolonged shelf life, convenience in preparation as well as promoting the intake of fiber rich vegetables among people. This will also allow exploring more marketing niches in the western countries.

Health Benefits Banana, plantain or Musa paradisiaca is a large, herbaceous plant native to India and Southeast Asia. Purple buds appear from the heart of the tip of the stem and develop into tubular, white flowers. Along with dietary fibers, proteins and unsaturated fatty acids, banana flowers are also rich in vitamin E and flavonoids. They are part of many cuisines in the world. They also possess immense medicinal value. However, there is no scientific information to determine the side effects and drug interactions of banana flower. It should, thus, be used only under the supervision of a doctor. A. Infections Ethanol-based extracts of banana flowers inhibit the growth of pathogenic bacteria such as Bacillus subtalis, Bacillus cereus, and Escherichia coli in the laboratory and may help heal wounds and prevent infections, says Mumtaz Jahan, author of a study published in a 2010 issue of the "Journal of Chemical and Pharmaceutical Research." Another study published in the January 2011 edition of the journal "Parasitology Research" states that ethyl acetate extracts of banana flower may inhibit the growth of the malarial parasite Plasmodium falciparum in vitro. However, these benefits have not been proved in clinical studies. B. Diabetes Oral intake of 0.15 to 0.25 g per Kg of body weight of chloroform extracts of banana flowers for 30 days may significantly reduce the blood sugar levels and increase the total hemoglobin level in rats, as per the results of a study published in the March 2000 edition of the journal "Phytotherapy Research." However, as with antimicrobial activity, the hypoglycemic effects of banana flowers have not been proved clinically. It is important to talk to a doctor determine the dosage that is right for you. C. Antioxidant Activity Methanol extracts of banana flowers possess antioxidant properties and thereby stabilize the free radicals formed as a result of various metabolic processes in the body. If the free radicals are not neutralized, their unstable electrons react with the DNA and proteins of human cells and alter their properties. This can lead to several chronic conditions, including cancer and heart disease. The authors of a study published in October 2010 issue of the journal "Food Science and Biotechnology" recommend the use of banana flower extracts to make health supplements due to its antioxidant potential. D. Menstrual Bleeding Consuming one cooked banana flower with one cup of curd or yogurt is one of the most efficient way of treating excessive bleeding during menstruation, says the website Himalayan Home Remedies. The cooked banana flower and curd combination increases the level of progesterone in the body and thereby reduces bleeding associated with menorrhagia.
2.3 Properties of Saba Peels 2.3.1 Chemical Composition of Saba Peels

Musa sapientum peels were analysed for minerals, nutritional and anti-nutritional contents. The result of mineral content indicate the concentrations (mg/g) of potassium, calcium, sodium, iron, manganese, bromine, rubidium, strontium, zirconium and niobium to be 78.10, 19.20, 24.30, 0.61, 76.20, 0.04, 0.21, 0.03, 0.02 and 0.02 respectively. The percentage concentrations of protein, crude lipid, carbohydrate and crude fibre were 0.90, 1.70, 59.00 and 31.70 respectively. The results indicate that if the peels are properly exploited and process, they could be a high-quality and cheap source of carbohydrate and minerals for livestock. The mineral content shows the concentration of potassium to be highest (78.10mg/g). The concentration (mg/100g) of calcium, sodium, iron, and manganese were 19.20, 24.30, 0.61 and 76.20 respectively. The result agrees with Akinyoy that banana fruit has high concentration of potassium. The appreciable high content of potassium signifies that if the peel is taken, it will help in the regulation of body fluids and maintained normal blood pressure. It will also help in controlling kidney failure, heart oddities and respiratory flaw. Iron concentration was lowest, although much lower values had been reported for the fruit. Iron carries oxygen to the cells and is necessary for the production of energy, synthesis of collagen and the proper functioning of the immune system. Its low concentration implies that banana peel will be an idyllic source of iron since its excess is implicated in abnormal functioning of the immune system, cell growth and the heart.

Manganese known to aid formation of skeletal and cartilage was also found to be high (76.20mg/100g). Manganese dearth is scarce but could affect glucose tolerance, normal reproductive, skeletal and cartilae formation]. The concentrations of the non-essential minerals bromine, rubidium, strontium, zirconium and niobium were found to range between 0.21 – 0.02 mg/00g.The result implies that banana peel contained very low concentrations of the non-essential minerals.

The organic matter content was found to be 91.50%. Organic matter measures the nutritional value (lipids, proteins and carbohydrate) of a plant material. The high value indicates that banana peels are good sources of nutrients. The content of protein, lipid, carbohydrates and crud fibre was found to be 0.9%, 1.7% 59% and 31.70% respectively. The values indicate that the peel could be a good source of carbohydrates and fibre. The high fibre content also indicates that the peels could help treat constipation and improve general health and well-being. The value obtained compared favorably with the recommended amount (18 – 32g) per day for an average man. The result of anti-nutrients indicate the concentrations of hydrogen cyanide to be 1.33mg/g. Hydrogen cyanide is an extremely poisonous substance formed by the action of acids on metal cyanides. Gettle reported large dose of hydrogen cyanide can cause death within few minutes.

While smaller dosages may result to stiffness of the throat, chest, palpitation and muscle weakness. The result obtained falls within the threshold value (0.5 – 3.5mg/g) reported as safety limit. The oxalate content of the peel was found to be 0.51mg/g. Oxalate consumption had been associated with kidney diseases which may result to death. It decreases the availability of essential minerals like calcium. The result obtained is low compared to 0.7 mg/g reported by Gontzea for cocoyam. Phytate content was found to be 0.28mg/g. this result is low compared to the 146 – 353, 206 – 208mg/g reported for maize and sorghum respectively. Saponin content was 24%. Eric observed that saponin consumption can result to paralysis of the sensory system. It is found to inhibit growth in swine and poultry; though it increases the excretion of cholesterol in the body. The value obtained is relatively high compared to the 3.00% reported by Kumar as the minimum safe value for animal especially Cattle.

Saba Peel as Vitamin C Content

Peels of Saba may be formulated into vitamin C supplements as it contain 27.4443 mg and 55.6081 mg of vitamin C in fresh and dried Saba peels. It may also be used as vitamin C powder enhancer in fruit juices and other similar preparations. The 50% Saba peel aqueous and ethanolic extracts were tested for dermatologic safety. There were no erythema nor edema observed on the 24th and the 72nd hour on male and female guinea pigs. It therefore showed zero (0) primary irritation index. Thus Saba peel extracts are non-irritant and are safe for dermatologic usage. Likewise, in the skin sensitivity test (induction phase) done with scores of 8 and 5 for alcohol and aqueous preparations respectively, it showed no difference from control or grade 1. For the challenge phase the test and control group all showed no edema nor erythema immediately after, 24 and 48 hours after the patch was removed for observation. It is then safe for skin use. In high concentrations bananas were used to treat corns, calluses and warts. It may also be used to treat athlete’s foot. Application of saba peel aqueous extracts softened the calloused skin of five volunteers. The degree of softening upon touch increased with increase in extract concentration.

CHAPTER 3
METHODOLOGY
1. Materials 3.1.1 Raw Materials The main raw materials used in the study are Saba peel and Banana Blossom. 6 kilos of wasted Saba peel were collected from Banana Islands, vendor of Banana Que in Teresa St., Sta Mesa, Manila and 5 pieces of Banana blossoms were purchased at Puregold Sta. Mesa. Other ingredients, such as seasonings, were also purchased at Puregold Sta. Mesa.
|Raw materials |Specifications |Source |
|Flour |All-purpose |Commercial Market |
|Egg |Medium sized |Commercial Market |
|Salt |Coarse |Commercial Market |
|Pepper |Finely Ground |Commercial Market |
|Meat broth |Cube |Commercial Market |
|Onion |Bulb |Commercial Market |
|Garlic |Cloves |Commercial Market |
|Banana Blossom |Raw, Fresh |Wet Market |
|Saba Peel |Raw, Inner skin |Banana Cue Vendors |

Table 3.1: Table of Raw Materials

2. Equipments and Utensils The equipment and utensils used in this study was borrowed from the College Storage Room care of Ms. Analizza B. Criste.
|Equipments and Utensils |Specifications |Source |
|Saucepan | |Storage Room |
|Set of mixing bowls |Aluminium |Storage Room |
|Chopping Boards |For Vegetables (Green) |Storage Room |
|Knife | |Storage Room |
|Measuring cups and spoons |Set |Storage Room |
|Ladle |Metal |Storage Room |
|Strainer |Metal |Storage Room |
|Frying pan | |Storage Room |

Table 3.2: Table of Equipments and Utensils

Preparation of the Saba Peel and Banana Blossom Shanghai Rolls
[pic]
Fig. 3.1 Schematic flow diagram for the Base Procedure for the preparation of Shanghai Rolls
[pic]Fig. 3.2: Schematic flow diagram of the Experimental Procedure for the preparation of the Saba peel and Banana Blossom Shanghai Rolls.
3.3 Formulation
Table 3.3: The Formulations used in the production of Shanghai Rolls
|Ingredients |F1 505 |F2 604 |F3 703 |
|Saba Peel |62.5 g |75 g |87.5 g |
|Banana Blossom |62.5 g |50 g |37.5 g |
|Flour |1 cup |1 cup |1 cup |
|Egg |1 whole |1 whole |1 whole |
|Garlic |50 g |50 g |50 g |
|Onion |50 g |50 g |50 g |
|Salt |1/8 tsp |1/8 tsp |1/8 tsp |
|Pepper |½ tsp |½ tsp |½ tsp |
|TVP |¼ cup |¼ cup |¼ cup |
|Water |¼ cup |¼ cup |¼ cup |

The formulations used were shown on the table above. The weights of the saba peel and banana blossom were the independent variables in the formulations. 4. Methods of Evaluation

1. Subjective Evaluation Sensory Evaluation was conducted to our product’s Shanghai Rolls in order to determine the most acceptable and appropriate ratio of Saba peels and Banana blossoms in making Shanghai Rolls. In Quantitative Descriptive Analysis, the following parameter is being observed such as color, odor, texture, after taste and aroma. These parameters were treated statistically using Analysis of Variance (ANOVA).

2. Cost Evaluation Cost evaluation on the raw materials was done. The costs of the raw materials were computed and the yield per recipe was obtained. The table below would show the costs of the raw materials used in the processing of the shanghai rolls:
|Raw Materials |Ingredient amount |Unit Price |Ingredient cost |
|Puso ng Saging |7 pieces |10.00 per piece |70.00php |
|Onion |10 pieces |4.00 per piece |40.00php |
|Garlic |10 pieces |4.00 per piece |40.00php |
|Flour |1 kilo |80.00 per kilo |80.00php |
|Eggs |6 pieces |5.00 per piece |30.00php |
|Sugar |¼ kilo |50.00 per kilo |12.50php |
|Salt |1/8 kilo |48 per kilo |6.00php |
|Cooking Oil |1 small pack |31.00 per pack |31.00php |
|Sweet Chilli Sauce |2 bottles |33.00 per bottle |66.00php |
|Lumpia Wrapper |4 bundles |10.00 per bundle |40.00php |
|Cheese |1 pack |42.00 per pack |42.00php |
|Total | | |457.50php |

Table 3.4: Table of Costs of Raw Materials

3. Nutrient Analysis The nutrient content of the sample of the most acceptable formulation was computed. The nutrient content was obtained by computing for the percentage of the nutrients contained in the product. The percent carbohydrate, protein, fibre and etc were computed.
Nutrient Value = EP x FCT Value

100

CHAPTER 4 RESULTS AND DISCUSION
4.1 Sensory Evaluation Shanghai Rolls The results of the sensory Evaluation shanghai rolls showed a little difference between the samples. The mean scores revealed the overall rating of the parameters, and formula 3 (703) got the highest rating of 4.2. The mean score for the overall acceptability of the meat shows that formula 3 is the most acceptable with a score of 7.3.

Table 4.1 Table of Mean Scores

|PARAMETERS |
|Formulations |COLOR |TEXTURE |FLAVOUR |ODOUR |
|COLOR |4.54 |2.04 |significant difference |F2 |
|TEXTURE |2.13 |2.42 |no significant difference |F1,F2, F3 |
|FLAVOUR |2.76 |2.42 |significant difference |F3 |
|ODOUR |6.36 |2.42 |significant difference |F1 |
|AFTERTASTE |1.39 |2.42 |no significant difference |F1, F2, F3 |
|HRS |1.6 |2.42 |no significant difference |F1,F2, F3 |

The table shows the results for the Analysis of Variance. The table indicates the presence of significant difference for each parameter. 4.1.1.1 Colour Evaluation The Analysis of Variance reveals that in terms of colour parameter there is significant difference among the three coded samples. And further the formula that is most acceptable in terms of colour is formula 2 (604). 4.1.1.2 Texture Evaluation The Analysis of Variance reveals that in terms of texture parameter there is no significant difference among the three coded samples thus all the samples are acceptable in terms of the texture parameter.

4.1.1.3 Taste Evaluation The Analysis of Variance reveals that in terms of taste parameter there is significant difference among the three coded samples. And furthermore the formula that is most acceptable in terms of taste is formula 3 (703). 4.1.1.4 Odour Evaluation The Analysis of Variance reveals that in terms of odour parameter there is significant difference among the three coded samples. And further the formula that is most acceptable in terms of odour is formula 1 (505). 4.1.1.5 Aftertaste Evaluation The Analysis of Variance reveals that in terms of the presence of an after taste there is no significant difference among the three coded samples thus all the samples are acceptable in terms of the presence of an aftertaste.

4.1.1.6 General Acceptability Evaluation The Analysis of Variance reveals that in terms of the presence of an after taste there is no significant difference among the three coded samples thus all the samples are acceptable in terms of the their overall quality.
[pic]
Fig.4.1: Graph of Hedonic Rating Scale. The graph shows the general acceptability of the samples. Formula 1 had a ratinfg of 7.2 while Formula 2 had a rating of 6.9 and Formula 3 had a rating of 7.3. Formula 3 had the highest rating thus it is the most acceptable among the 3.

4.2. Results of Cost Evaluation A total of 457.50php was computed as the total cost of the raw materials. A total of 175 pieces of 5g shanghai rolls was obtained as total yield. Computing for the cost of each one, 2.60php each shanghai rolls. But the selling price was 3.00php each to have a 15% increase of profit.
4.3. Nutrient Content The nutrient content of the Shanghai rolls was computed. And the sample was found out to contain the following:

CHAPTER 5 SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Summary The main objective of this study is to develop an alternative meat filling for Shanghai Rolls from Saba peels and Banana blossoms as alternative source of proteins and other components for the development of meat.

Three formulations were conducted on this study; each formulation contains different proportions of Saba peel and Banana blossom. Formula 1 (50:50) coded 505 contains, 62.5 g saba peel per 62.5 g banana blossom; Formula 2 (60:40) coded 604 contains 75 g Saba peel and 50 g Banana blossom and Formula 3 (70:30) coded 703 contains 87.5 g Saba peel and 37.5 g Banana blossom.

All the samples were then evaluated regarding the colour, odour, taste, aroma, after taste and in terms of the overall acceptability. The results showed that Formulation 3 (70:30) 703 is the most acceptable among the three samples.

5.2 Conclusion The most acceptable formulation is formulation 3 where, 70:30 ratios between the Saba peel and Banana blossom is done. The results also suggest that the significant difference of the samples should be focused on the most. Thus the Saba peel and banana blossom can be a good source of protein and can be an alternative raw material for the meat inside the Shanghai rolls.

The utilization of the Saba peels is effective and the development of alternative meat products aside from meat filling of Shanghai rolls can be done. Also, it can be said that the Saba peels and Banana blossom can accompany each other in order to develop a great tasty meat filling.
5.3 Recommendations Since the cost of the product is economical for consumers, it is highly recommended for all ages and health-conscious individuals for its beneficial components. Since the finished product did not retain its flavour for a long span of time (after one week, the flavour of the product was not retained), it is also recommend to conduct further experimentations for longer life span of the product. The researchers also recommend for further research on tannin content in the Saba peel and Banana blossom, on how it can be lessened or removed. Tannin is responsible for the bitterness attribute of Saba peel and Banana blossom and it has big effect on the product the researchers made. The researchers also recommend for further studies in the attribute of bitterness and aftertaste in the end product meat for Shanghai rolls. A further study should be made for the maintenance of a good colour of the product, experiments regarding the enzymatic browning of the Saba peels and banana blossom should be made.

REFERENCES ← CHEMICAL COMPOSITION OF MUSA SAPIENTUM (BANANA) PEELS. Anhwange B A et al, 8 (6), 2009. [437-442] /

← Concentration influence on antimicrobial activity of banana blossom extract-incorporated chitosan-polyethylene glycol (CS-PEG) blended film. Mumtaz Jahan, Warsi MK, Fehmeeda Khatoon .J. Chem. Pharm. Res., 2010, 2(5):373-378

← Food Chemistry. H.D. Belitz et.al. Preservation of Fiber-Rich Banana Blossom as a Dehydrated Vegetable. Kanchana S. Wickramarachchi and Senaratne L. Ranamukhaarachchi* ← Food processing: Principles and Applications. J. Scott Smith and Y. H. Hui ← Food: The Chemistry of its Components. T.P. Coultate

← http://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/hamburger-patty/#ixzz1UOzEugLg

← www.anresco.com

← www.BillsBarandBurger.com

← www.Ensogo.com.ph

APPENDIX A
SENSORY EVALUATION SCORE SHEET

Name:

Year and Section:

Directions: Evaluate the following samples using the parameters given below. Evaluate each sample individually; always remember to rinse your mouth with water after assessing the samples. Afterwards, rate the acceptability of the sample using the Hedonic Rating Scale.

|Parameters |505 |604 |307 |
|Colour | | | |
|Texture | | | |
|Taste and Flavour | | | |
|Odour | | | |
|After Taste | | | |
|Hedonic Rating Scale | | | |

|Parameters: |1 |2 |3 |4 |5 |
|Colour |Very Light brown |Light brown |brown |Dark brown |Very dark brown |
|Texture |Very soft, mushy |Slightly soft, mushy |Neither soft nor firm |Slightly firm |Very firm |
|Taste and Flavour |bland |Slightly bland |Slightly meaty |meaty |Very meaty |
|Odour |No aroma |slightly no aroma |Slightly aromatic |aromatic |Very aromatic |
|After Taste |With Obvious After |With Slight After |With Mild After Taste |With little |Without After Taste |
| |Taste |Taste | | | |

Hedonic Rating Scale:

9 – like extremely 4 – dislike slightly

8 – like very much 3 – dislike moderately

7 – like moderately 2 – dislike very much

6 – like slightly 1 – dislike extremely

5 – neither like nor dislike

APPENDIX B
TABLE OF RAW SCORES (COLOR)
| |COLOR |
|RESPONDENTS |F1 |F2 |F3 |
|1 |4 |5 |4 |
|2 |4 |5 |4 |
|3 |4 |4 |4 |
|4 |3 |5 |5 |
|5 |5 |4 |5 |
|6 |3 |5 |5 |
|7 |4 |5 |4 |
|8 |4 |4 |5 |
|9 |5 |4 |4 |
|10 |5 |5 |4 |
|11 |5 |4 |4 |
|12 |5 |4 |5 |
|13 |5 |4 |4 |
|14 |5 |5 |4 |
|15 |5 |5 |4 |
|TOTAL |66 |68 |65 |

APPENDIX C
TABLE OF RAW SCORES (TEXTURE)
| |TEXTURE |
|RESPONDENTS |F1 |F2 |F3 |
|1 |4 |5 |3 |
|2 |3 |3 |3 |
|3 |4 |3 |2 |
|4 |3 |4 |4 |
|5 |3 |3 |4 |
|6 |3 |3 |4 |
|7 |4 |4 |3 |
|8 |3 |4 |3 |
|9 |4 |4 |2 |
|10 |3 |4 |2 |
|11 |4 |4 |3 |
|12 |3 |5 |4 |
|13 |4 |4 |3 |
|14 |4 |3 |4 |
|15 |4 |4 |3 |
|TOTAL |53 |57 |47 |

APPENDIX D
TABLE OF RAW SCORES (FLAVOUR)
| |FLAVOUR |
|RESPONDENTS |F1 |F2 |F3 |
|1 |3 |4 |3 |
|2 |3 |4 |4 |
|3 |2 |4 |4 |
|4 |4 |4 |5 |
|5 |5 |4 |3 |
|6 |3 |4 |3 |
|7 |3 |4 |4 |
|8 |4 |4 |4 |
|9 |3 |3 |4 |
|10 |3 |3 |4 |
|11 |4 |3 |3 |
|12 |3 |5 |4 |
|13 |4 |2 |4 |
|14 |4 |3 |4 |
|15 |5 |5 |4 |
|TOTAL |53 |56 |57 |

APPENDIX E
TABLE OF RAW SCORES (ODOUR)
| |ODOUR |
|RESPONDENTS |F1 |F2 |F3 |
|1 |4 |4 |3 |
|2 |4 |3 |4 |
|3 |4 |4 |3 |
|4 |4 |4 |4 |
|5 |4 |4 |3 |
|6 |4 |3 |4 |
|7 |4 |3 |4 |
|8 |5 |5 |3 |
|9 |4 |3 |5 |
|10 |3 |5 |4 |
|11 |3 |5 |4 |
|12 |5 |5 |4 |
|13 |5 |3 |4 |
|14 |3 |3 |4 |
|15 |3 |3 |4 |
|TOTAL |59 |57 |57 |

APPENDIX F
TABLE OF RAW SCORES (AFTERTASTE)
| |AFTERTASTE |
|RESPONDENTS |F1 |F2 |F3 |
|1 |4 |3 |2 |
|2 |4 |4 |2 |
|3 |4 |4 |3 |
|4 |4 |4 |2 |
|5 |2 |4 |3 |
|6 |3 |4 |3 |
|7 |3 |3 |2 |
|8 |3 |3 |3 |
|9 |2 |3 |2 |
|10 |3 |3 |3 |
|11 |3 |3 |3 |
|12 |3 |3 |4 |
|13 |3 |2 |4 |
|14 |3 |3 |4 |
|15 |3 |4 |4 |
|TOTAL |47 |50 |44 |

APPENDIX G
TABLE OF RAW SCORES (HRS)
| |HRS |
|RESPONDENTS |F1 |F2 |F3 |
|1 |7 |7 |8 |
|2 |7 |7 |7 |
|3 |7 |7 |7 |
|4 |7 |6 |7 |
|5 |8 |7 |8 |
|6 |7 |7 |8 |
|7 |7 |7 |7 |
|8 |7 |6 |7 |
|9 |7 |6 |8 |
|10 |6 |8 |7 |
|11 |8 |8 |8 |
|12 |6 |7 |7 |
|13 |8 |7 |7 |
|14 |8 |7 |7 |
|15 |8 |7 |7 |
|TOTAL |108 |104 |110 |

APPENDIX H
ANNOVA COMPUTATIONS
COLOR
|ANOVA | | | | | | |
|Source of Variation |SS |df |MS |F |P-value |F crit |
|Between Groups |4.577778 |14 |3.058252 |4.54443 |0.746374 |2.03742 |
|Within Groups |14.66667 |30 |2.045454 | | | |
| | | | | | | |
|Total |19.24444 |44 | | | | |

TEXTURE
|ANOVA | | | | | | |
|Source of Variation |SS |df |MS |F |P-value |F crit |
|Between Groups |4.66677 |14 |2.9999208 |2.129841 |0.547363 |2.423323 |
|Within Groups |13.78787 |30 |2.1758255 | | | |
| | | | | | | |
|Total |18.45464 |44 | | | | |

FLAVOUR
|ANOVA | | | | | | |
|Source of Variation |SS |df |MS |F |P-value |F crit |
|Between Groups |6.666667 |14 |2.099998 |2.764176 |0.639238 |2.423742 |
|Within Groups |17.33333 |30 |1.730773 | | | |
| | | | | | | |
|Total |24 |44 | | | | |

ODOUR
|ANOVA | | | | | | |
|Source of Variation |SS |df |MS |F |P-value |F crit |
|Between Groups |3.244444 |14 |4.315127 |6.323175 |1.476374 |2.424204 |
|Within Groups |28 |30 |1.071426 | | | |
| | | | | | | |
|Total |31.24444 |44 | | | | |

AFTERTASTE
|ANOVA | | | | | | |
|Source of Variation |SS |df |MS |F |P-value |F crit |
|Between Groups |2.355567 |14 |5.943367 |1.393175 |0.995949 |2.424204 |
|Within Groups |26 |30 |1.153846 | | | |
| | | | | | | |
|Total |28.355567 |44 | | | | |

GENERAL ACCEPTABILITY
|ANOVA | | | | | | |
|Source of Variation |SS |df |MS |F |P-value |F crit |
|Between Groups |4.35354 |14 |0.31096 |1.623223 |3.23242 |2.424204 |
|Within Groups |32 |30 |1.06667 | | | |
| | | | | | | |
|Total |36.35354 |44 | | | | |

APPENDIX I
Nutrient Computations
Nutrient Value = EP x FCT Value

100

|Ingredients |Total Kcal |Protein (g) |Crude Fibre (g) |Iron (mg) |Fat( g) |
|Banana Blossom |1.2 |0.34 |0.26 |0.08 |0.08 |
|Egg |1.68 |7.44 |0 |1.68 |6.6 |
|Garlic |12.3 |3.5 |1.25 |0.6 |0.15 |
|Onion |7.05 |0.85 |0.4 |0.5 |0.25 |
|Total |73.86 |12.92 |29.65 |3.39 |7.08 |
|Amt. Per 10g sample |2.64 |0.46 |1.06 |0.12 |0.25 |